Sausage apple pancetta stuffing cups

Preheat oven to 350F. Line the muffin tins with 16 slices of pancetta. Heat a large fry pan over high heat and add 1lb of pork sausage, breaking up the meat as it cooks. Cook for about 5 minutes, or once the sausage changes from pink to light brown, Reduce heat to medium heat. Add 1 small, finely chopped onion and 1 thinly sliced celery stalk, sautéing for around 3 minutes or until the onion is translucent. Add 1 finely chopped granny smith apple and 1/3 cup of chopped almonds, and cook, stirring occasionally for another 3 minutes. Remove the frying pan from the stove. Add 5 cups of slightly stale white bread, cut into 1/3" cubes and gently stir to combine. Add 1 1/2 cups of Bonafide Provisions Chicken Bone Broth or Chicken Broth, 1/2 cup of heavy cream (not whipped), 1 tsp finely chopped sage and 1 tsp of finely chopped thyme (or 1/2 tsp of dried) and stir to combine. Season with salt and pepper to taste. Add 1 lightly beaten egg and stir until mixed through. Divide mixture between the 16 pancetta cups, bake for about 15-20 minutes or until top is golden brown. Remove from open and let them rest for 10 minutes before serving. Enjoy!